Shredded BBQ Tofu Sandwich

These shredded BBQ tofu sandwiches are made with oven-baked shredded tofu tossed in barbecue sauce and piled onto toasted ciabatta with a fresh cabbage and charred corn slaw, pickled red onions, and vegan jalapeño ranch.

When I first tested this recipe, I tried baking the tofu in slices, but the centers stayed too soft and didn't absorb enough flavor. Shredding the tofu gives the barbecue sauce more surface area to coat and creates crispier edges in the oven.

The crisp slaw and pickled onions add freshness and acidity that balance the sweet and smoky barbecue sauce.

Ingredients

A few notes about the ingredients before you get started:

Super-firm tofu: Super-firm works especially well here because it has less moisture and can be shredded straight from the package without pressing. Shred it using the large holes of a box grater.

If you like this method, I also use shredded tofu in my Buffalo Shredded Tofu Tacos.

BBQ sauce: Use your favorite barbecue sauce since its flavor comes through strongly in the finished sandwich. You can also use my homemade BBQ sauce. Start with ⅓ cup so the tofu gets well coated without becoming overly saucy.

Jalapeño: Finely mince the jalapeño so it's evenly distributed throughout the ranch. For less heat, remove the seeds and white membranes before mincing.

Fresh herbs: Parsley and dill give the jalapeño ranch its fresh ranch flavor. You can use dried herbs as well. Use 1 teaspoon dried herbs for every 1 tablespoon fresh.

Corn: I char the corn directly over the flame of my gas stove, turning it with tongs until lightly charred on all sides. If you don't have a gas stove, cut the kernels from the cob and cook them in a hot, dry skillet until browned and lightly charred.

Ciabatta: A crusty ciabatta loaf is sturdy enough for all the fillings without becoming soggy.

See recipe card for quantities.

How to Make This Recipe

Here's how to make the crispy BBQ tofu, charred corn slaw, and jalapeño ranch before assembling the sandwiches.

The full written recipe can be found in the recipe card below.

Step 1: Use the large holes of a box grater to shred the super-firm tofu.

Step 2: Toss the shredded tofu with olive oil, soy sauce, nutritional yeast, onion powder, garlic powder, smoked paprika, salt, and pepper. Spread evenly on a parchment-lined baking sheet.

Step 3: Bake at 400°F for 25-30 minutes, until golden with crispy edges.

Step 4: Toss with BBQ sauce until evenly coated, adding a little more if needed. Return to the oven for another 5 minutes.

Step 5: Whisk the jalapeño ranch ingredients together. Add a small amount of plant-based milk if needed, keeping the ranch thick enough to drizzle.

Step 6: Char the corn over a gas flame, turning with tongs until charred in spots. Let cool slightly, then cut the kernels from the cob.

Step 7: Thinly shred the cabbage and combine with the charred corn, green onions, cilantro, lime juice, lime zest, and olive oil. Season with salt and pepper and toss.

Step 8: Lightly toast the ciabatta and spread BBQ sauce over the bottom half. Pile the shredded BBQ tofu on top.

Step 9: Top with the charred corn slaw and pickled red onions.

Step 10: Generously drizzle the jalapeño ranch over everything, close the sandwich, then carefully cut into 4 large or 6 smaller sandwiches.

Substitutions

Tofu: Extra-firm tofu can be used instead of super-firm, but press it first to remove as much excess moisture as possible before shredding.

Corn: For a shortcut, use frozen roasted corn instead of fresh. Cook it in a hot pan until heated through and any excess moisture has cooked off, then let it cool before adding it to the slaw.

Bread: Ciabatta works well because it's sturdy enough to hold all the fillings, but another crusty loaf or baguette would work too.

Make it gluten-free: Use tamari instead of soy sauce, choose a gluten-free BBQ sauce, and serve on your favorite gluten-free bread or roll.

Tips & Tricks

Let the tofu crisp before adding the BBQ sauce. Bake the seasoned shredded tofu until golden and crisp around the edges before tossing it with the sauce. Adding the BBQ sauce too early adds moisture and prevents those crispy edges from developing.

Don't shred the tofu too finely. Use the large holes of a box grater. Larger shreds give you more texture after baking instead of turning into tiny crumbles.

Keep the ranch thick. Add plant-based milk only if needed and a little at a time. A thicker ranch stays on the sandwich instead of soaking into the bread.

Toss the slaw just before assembling. This keeps the cabbage crisp and prevents the lime juice and salt from drawing out too much moisture.

Toast the ciabatta. A lightly toasted loaf holds up better once you add the BBQ tofu, ranch, and slaw.

Storage and Make Ahead.

Store the BBQ tofu, slaw, and jalapeño ranch separately in airtight containers in the refrigerator for up to 4 days.

The slaw stays flavorful but will soften as it sits. For the crispest texture, toss it shortly before serving.

Reheat the BBQ tofu in the oven or air fryer until warmed through.

Assemble the sandwiches just before eating to prevent the bread from becoming soggy.

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